Blackberry Coffee Cake Recipe

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Blackberry Coffee Cake

Carolina Allen

By
@CAllen9655

This can be made with fresh blackberries (when available).


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Comments:

Prep:

15 Min

Cook:

1 Hr

Ingredients

BLACKBERRY FILLING

1 1/4 c
frozen blackberries (thawed & well drained)
1/2 c
finely chopped pecans
3 Tbsp
granulated sugar
1 1/2 tsp
cinnamon

CAKE

2 1/4 clove
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1 1/4 c
granulated sugar
1 c
butter, softened
1 tsp
vanilla
2
eggs
1
container (8oz) sour cream

POWDERED SUGAR GLAZE

1 1/2 c
powdered sugar
3-4 tsp
water

Directions Step-By-Step

1
1. Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour.
2. In small bowl, mix all Blackberry Filling ingredients; set aside.
3. In medium bowl, sift together flour, baking powder and baking soda; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread one-third of the batter in pan; sprinkle with half of the filling. Spoon another one-third of the batter by tablespoonfuls over filling; sprinkle with remaining filling. Spoon remaining batter over filling; spread evenly.
5. Bake coffee cake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
6. Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle. Drizzle over cooled coffee cake.